Kimbap

Kimbap is a delightful Korean dish that resembles sushi, featuring rice and various fillings wrapped in seaweed. This Halal version is packed with fresh vegetables and seasoned protein, making it a nutritious and portable lunch option.

Ingredients

• Cooked white rice - 200 grams
• Nori (seaweed sheets) - 4 sheets
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Spinach - 100 grams, blanched
• Eggs - 2, beaten
• Salt - 1/2 teaspoon
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Cooked chicken breast (Halal) - 100 grams, sliced
• Sesame seeds - 1 tablespoon

Steps

1. Cook the white rice according to package instructions, then let it cool slightly.
2. In a small bowl, mix the cooked rice with sesame oil and a pinch of salt.
3. Heat a non-stick skillet over medium heat and scramble the beaten eggs until fully cooked. Let them cool and slice into thin strips.
4. Prepare the vegetables: julienne the carrot and cucumber, and blanch the spinach in boiling water for 30 seconds, then cool in cold water and squeeze out excess moisture.
5. Lay a sheet of nori on a bamboo sushi mat or a clean surface, shiny side down.
6. Spread a thin layer of the seasoned rice over the nori, leaving about 2 inches at the top edge of the nori.
7. Arrange strips of carrot, cucumber, spinach, egg, and sliced chicken evenly across the rice.
8. Starting from the bottom edge, roll the nori tightly over the fillings, using the mat to help shape it into a log.
9. Seal the edge of the nori with a little water, then repeat the process with the remaining sheets.
10. Slice each kimbap roll into bite-sized pieces and sprinkle with sesame seeds before serving.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 210 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Good source of protein from chicken and eggs.

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